“This is one of my son, Scott’s favorite dishes. I would usually serve it for New Years.” – Jean Hansen
“I would describe this as a toned-down version of the ‘Spiced Currant Sauce.’ It has a similar spice profile, but is less sweet. The raisins make for a nice addition.” – April Ferre
Wine Sauce for Ham
Ingredients
- 1 Teaspoon Dry Mustard
- 1 Tablespoon Brown Sugar
- 1/4 Teaspoon Powdered Ginger
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Cloves
- 1 1/2 Cups Red Wine (Burgundy or Pinot Noir)
- 1/2 Cup Almonds Blanched & Slivered, (Optional)
- 1/2 Cup Seedless Raisins
- 2 Teaspoons Cornstarch
- 2 Tablespoons Water Cold
- 1/4 Cup Tart Jelly Such As Cherry or Currant
- 1 Tablespoon Orange & Lemon Rind Grated
- 1/4 Cup Orange Juice
- 2 Tablespoons Lemon Juice
Instructions
- Combine first 8 ingredients. Simmer the sauce covered for 8 minutes. Dissolve cornstarch in water. Stir this into sauce and let it simmer for 2 more minutes. Stir in remaining ingredients.
1947 Recipe – Jean Hansen – From The Joy of Cooking, 1946